Kitchener Chiropractor shares her recipe for Artichokes and Dip

Artichokes and Dip

Artichokes are a great source of fiber, folic acid, vitamin C, potassium and iron among many other vitamins and minerals, and are now in season!  Here is my favourite way to prepare and enjoy artichokes:

  • Begin by trimming the thorned tips off the leaves of the artichoke and cutting about 3/4 of an inch off the bottom of the bottom
  • Pull off any smaller leaves and peel the stem and trim the end a little – the stem is delicious!


  • Next, cut a lemon in half and rub the lemon on all the cut edges of the artichoke
  • Place the lemon and artichokes in a large pot with a couple inches of water
  • Cover and bring to a boil, then reduce to a simmer and cook for 25-40 minutes, until the outer leaves can be pulled off easily
  • I like to make my dipping sauce while the artichokes are cooking:
    1. a large dollop of Dijon mustard
    2. a small dollop of mayo
    3. a splash of red wine vinegar
    4. stir it up with a fork and make any adjustments to taste

Artichokes can be eaten warm or cold. Simply peel a leaf, and scrape the flesh off with your teeth. As you get closer to the heart, you’ll be able to eat the entire leaf until they become thorny. At this point, pull the remaining leaves off, scoop out the choke, and eat the stem, my favourite part!


Bon Appetit!

Dr. Julia Callaghan, B.Sc.(Hon), DC, ART, CSCS, Contemporary Medical Acupuncture

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